INGREDIENTS

INSTRUCTIONS

Combine the strawberries, raspberries, and sugar in a medium saucepan. Let
the mixture stand until the sugar dissolves.  Cook over medium heat for 5
minutes.  Combine the cornstarch with the water and add to the berry
mixture.  Increase the heat to high, and stir constantly until thickened
and clear.  Remove the sauce from the heat and stir in the cherries or
blueberries.
Makes 1 1/3 cups of sauce.
This recipe started out as "Three Berry Sauce," which was meant to be
served hot over "Cinnamon Raisin Toast."  Instead, I refrigerated it for
use over vanilla ice cream, and the leftovers got this treatment two days
later:
Puree sauce in a blender to desired smoothness (I left some small chunks).
Pour into ice-pop molds and freeze until solid.  Remove from freezer &
serve.  If necessary, run the ice pops under hot water for a bit, to loosen
from molds.
I got 6 small ice pops out of it.  Your mileage may vary.
Source: Lisa Clarke, based on a recipe in "The American Country Inn and Bed
& Breakfast Cookbook Volume Two" by Kitty & Lucian Maynard.
The Chef's Comments: "Here is something I made tonight - leftovers of the
best kind!  I haven't tried them yet since they're still hardening, but
I'll bet they're good, and they were really easy to make, since the whole
step of making the sauce had already been done" - Lisa
From: Lisa Date: 08-19-96 (18:14) The Polka Dot Cottage, a BBS with a taste
of home. 1-973-822-3627
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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